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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the asparagus spears and cut the green parts into rounds, keeping the tips as individual inch-long pieces and setting them aside. | 2. Peel and dice the potatoes. | 3. Mince the onion and sauté it in the butter with the asparagus rounds, potato, and mint. Check seasoning, add some of the broth, and cook the mixture for 20 minutes or so. | 4. During this time boil the asparagus tips for a few minutes in a little more of the broth. | 5. When the 20 minutes are up, blend the mixture containing the potatoes and stir it into the main broth pot together with the broth containing the asparagus tips, bring everything to a boil, add the stelline, and cook until they are done. | 6. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasta	200			3912.23	566.9899	87.3164	130.9747
asparagus	340			30844.3178	5983.7977	3392.875	185.0659
potato	3			-	-	-	-
mint	3	sprigs		-	-	-	-
vegetable stock chicken	1			-	-	-	-
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
onion	1/2		minced	32.0	7.472	0.88	0.08
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.